Cranberry Walnut Whole Wheat Sourdough


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

Levain:
1/2 cup whole wheat flour (KA)
1/4 cup lukewarm water
1 T starter (KA, refreshed the night before and left at room temp overnight)
3/4 cup dried cranberries
Dough:
1-1/2 cup whole wheat flour
1 cup bread flour


Directions

Mix flour, water, and starter. Cover.


Sit at room temp. for 8 hours.


Heat 1 cup water to boiling; add 3/4 cup dried cranberries; cover and let sit until ready to use.


In mixer bowl, mix whole wheat flour and bread flour.


To levain, add 1 cup cooled water from the cranberries; let sit 10 min.


Add levain/water to flours and mix gently; cover; rest for 20 min.


Start mixer on low; add 1 T honey and 1 t salt, slowly.


Mix on low until incorporated; mix on speed 2 for 2 min; Cover.


Sit for 30 min.


Flatten dough out into a rectangle on a lightly floured counter. Sprinkle cranberries on top; fold in thirds; flatten again and sprinkle 1/2 cup walnuts on top; fold in thirds.


Let sit 30 min; fold in thirds twice; place in lightly oiled bowl; cover.


Keep in fridge overnight.


Remove from fridge. Let sit 1 hour and 40 min.


Pour onto floured counter and rest for 5 min.


Flour a bowl; shape dough into a boule and place top-side down into bowl.


Rise 3 hours.


Heat oven to 450 degrees 30 min. before baking.


Dump dough onto semolina-dusted parchment.


Put into oven on baking stone; mist with water 4x in first 5 min.


Bake 15 min; turn oven down to 400; bake another 15 min.


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